Seasons 52 Fresh Grill & Wine Bar: Healthy & Wine-centric

Burlington is becoming an attractive destination for restaurant chains, from Capital Grille to Bobby's Burger Palace. In the near future, places such as Bonefish Grill and Del Frisco's Double Eagle Steak House will open there. To me, chains can be a mixed bag, some which are good and others which offer bountiful portions of mediocre food. The latest chain restaurant to open in Burlington, having opened only yesterday, is Seasons 52, a "fresh grill and wine bar." Earlier this week, I attended a pre-opening media dinner and got a sneak peek at what is coming. And then I stopped by yesterday to check out their lunch.

Located on the second floor of the former Borders Book Store, in the Wayside Commons shopping complex, there is ample parking as well as valet service. Seasons 52 currently has about 32 locations, scattered across the country, and emphasizes a seasonal and healthy menu, with no item, from appetizers to entrees, having more than 475 calories. In addition, they have a specially curated wine list, of about 100 selections, with around 60 available by the glass. The healthy concept, with wine, sounds like an interesting concept but is it executed well? Is Seasons 52 one of those mediocre chains or not? In short, they have started out well and show much potential.

Before dinner, I got a tour of the restaurant and it certainly looks nothing like the former Borders. The decor is elegant and sophisticated, almost resembling some of the higher-end steakhouses. It seats around 300 people, including the main dining area, the piano bar, outside patio and four meeting rooms. The bar is good-sized and every night they have a piano playing there, while the four meeting rooms are appropriate for everything from business conferences to wedding parties. We dined in one of the private rooms, the Sonoma Room, and the sound of the piano can still be heard there.

The kitchen is open and there is also a brick oven, which helps them prepare healthier dishes. I've always liked the idea of an open kitchen as I think it is a sign of confidence in the cooks.

There is a private Chef's Table, for roughly eight people, and you can reserve it for a minimum spending amount, varying dependent on the day. If the room is not previously reserved, a group who comes in may luck out andbe  able to sit here. There is a special Chef's Table Menu too for this room.

Near the entrance of the restaurant is their glassed-in Wine Chateau, where they store around 2000 wines. As they lack any basement storage for their wines, the wines are stored in the Chateau as well as throughout the restaurant.

Within the Chateau, they also are infusing organic vodka with oranges, and will create additional infusions in the future. The fruit will sit within the vodka for about a week.

Our hosts for the evening included George Miliotes, Master Sommelier (on the left), Chef Stefan Jarausch, Executive Chef Partner (in the middle), and Sean Wiseman, Managing Partner (on the right). Chef Jarausch, who is German born, most recently worked at Oak Long Bar & Kitchen at Fairmont Copley. They did a fine job of welcoming us to the restaurant, explaining the food and wine during our dinner, and answering all of our questions.

The restaurant is open for both lunch and dinner, with no item has more than 475 calories, making the restaurant a good choice for the weight conscious. One way they help keep calories down is by not using butter at all. They do not even stock butter in their kitchen. Besides their regular menus, they also have special dietary menus including: Lactose-Free, Low Sodium, Gluten-Free, Garlic-Free, Vegetarian and Vegan.

For Lunch, you'll find Flatbreads, Salads, Soft Tacos, Sandwiches, Burgers and Entrees, all priced from around $6-$20. Try a Red Mole Braised Beef Soft Taco with jalapeño-lime slaw, guacamole, and pickled red onion ($9.75) or a Grilled Boneless Rainbow Trout with baby carrots, parsley roasted potatoes, & grilled lemon ($16.95). The Dinner Menu omits the sandwiches, burgers & tacos, adding more entrees, topping out price-wise at $26.95. You will also find a number of seasonal specials available with each menu.

Though wine-centric, the restaurant has a complete bar, and carries plenty of beers, liquors and cocktails (roughly priced $11-$14). George Miliotes, their Master Sommelier, has personally selected all of the wines on the list for all of the Seasons 52 restaurants. The wine list has about 100 selections, 60 available by the glass, and about half the list costs $50 or under per bottle. The wine list rarely changes, and George has made long term relationships with a number of the wineries and some wines are even produced just for Seasons 52. George stated that as the restaurant is partially about "discovery," so is the wine list and the staff will gladly let you taste their wines prior to your purchases.

The wine list has some of the usual suspects, but there is some interesting diversity on the list as well. For example, they carry 6 Sparkling Wines, including a Prosecco, Cava and two California wines. Their two Champagnes are actually both from Growers, which is something you don't see too often at restaurants. My only concern with the list is with its pricing. It is seemingly priced on a sliding scale of sorts, with the less expensive wines having the highest markup, which can be 3X+ their usual retail price. If I can buy a wine at my local wine shop for $8-$10, I don't want to pay $34 for it at a restaurant. The higher-end wines more often are priced around 2X their usual retail, making them a better buy.

They offer a special, Flights & Flatbreads, with two flights of three wines, one white and the other red, for $15 and you also get your choice of a Flatbread. There is a third flight, of three red wines, for $20, which also gives you your choice of a Flatbread. You get 2 ounces pours of the three wines, and then you get an additional 6 ounce glass of the wine you want from those three. In essence, you are getting two glasses of wine. At the usual price, the $15 flights might cost you as much as $28 separately, so it is a good value.

Prior to sitting down for our dinner, we sipped some NV Chartogne-Taillet Cuvee Sainte Anne Champagne, a fine Grower Champagne with lots of flavor and character. A delightful melange of fruit, good acidity, a hint of smokiness and mild floral notes. It is also very fairly priced on their wine list. With our bubbly, we enjoyed slices of a couple Flatbreads, including a Trio of Roasted Mushrooms and a Chipotle Shrimp. The Chipotle was made with roasted poblanos, grilled pineapple, feta cheese, shrimp and a spicy chipotle sauce. The flatbreads are thin and crisp, and the ingredients made for a harmonious and tasty blend.

Once we sat, our evening began with an amuse-bouche, a spoonful of Lump Crab, Haas avocado and some pico de gallo. A nice little bite, and the fresh, crisp pico de gallo gave a nice boost to this dish. With this amuse, we enjoyed the 2011 Aveleda Vinho Verde, a Portuguese wine with a pleasant crisp taste of apples and a little effervescence. A simple but refreshing wine, perfect for the summer.

Next up was a Cedar Plank Salmon and Lemongrass Sea Scallop, with carrot, asparagus and a pepper. The scallops were from New England and the salmon was from a farm in Canada, though they stated they use wild salmon in season. The seafood was cooked well, with a nice sear on the scallop and the veggies were crisp. This is the type of light dish which is both tasty and filling. This was paired with the 2010 Mer Soleil Chardonnay, from the Central Coast of California, though the oak influence was too prominent for my own preferences, but others at the dinner enjoyed it.

A Baby Spinach Salad, made with Subarashii Kudamono pears, toasted pine nuts, and crumbled Gorgonzola cheese was lightly topped with a white balsamic vinaigrette. Though I am not a spinach guy, the rest of the salad was pleasant, the pears and Gorgonzola making a fine pairing. Our wine for this course was the 2012 Casillero del Diablo Viognier, from Chile, which was aromatic though not perfumy, with a nice taste of citrus, apricot and hints of spice. A good choice.

One of my favorite courses was the Sonoma Goat Cheese Ravioli with harvest vegetables, black mushrooms, and an apple cider & roasted onion jus. The pasta was cooked perfectly, and the creamy filling, complemented by the compelling sauce, was decadently delicious. This is a dish I would order again and highly recommend. The veggies were crisp, making a nice contrast to the creaminess of the ravioli.

Our wine was for this course was the 2009 Retromarcia Chianti Classic, a more Old World style wine made from 100% Sangiovese. High in acidity, it had plenty of dark, dusty fruit with only a mere hint of earthiness. It is a relatively simple but pleasant wine, made to go with food. This is my preferred style of Chianti Classico so I enjoyed the wine.

We ended our savory courses with an Oak-Grilled Filet Mignon (with a red wine demi-glaze) & Roasted Manchester Farms Quail (stuffed with wild mushroom risotto). They were accompanied by Yukon Gold mashed potatoes made with sour cream (and no butter!). The filet was tender with a nice outer char while the quail was moist and tender with plenty of meat. The potatoes were very good too, and didn't need any butter. For meat-lovers, either of these two meats would please you.

We enjoyed two wines with this dish, the 2009 Alto Moncayo Garnacha and the 2009 De Toren Z. The Moncayo, a Spanish wine made from old vine Garnacha, was superb, with plenty of complexity, deep, concentrated black fruit flavors, a spice melange and a lengthy finish. A real stunner, that went very well with the filet. The Toren, a South African Bordeaux-style blend, was also quite good, more Old World in style than New, with plenty of complexity, a nice balance, and lots of flavor, from red fruit to leather. It also went well with this dish.

For Dessert, they offer a variety of Mini Indulgences ($2.50 each), individual shot glasses filled with a variety of class desserts, including Pecan Pie with vanilla mousse, Carrot Cake, Chocolate Peanut Butter Mousse, Key Lime Pie, Mocha Macchiato, Summer Berry Cheesecake, Belgian Chocolate Rocky Road, Raspberry Chocolate Chip Cannoli and Market Fresh Fruit. These are small sweets to satisfyingly end the evening, rather than massive desserts to bloat you. I very much enjoyed the Pecan Pie, with its crunchy, sweet pecans and creamy mousse. Many of the others were also popular with the others at dinner, though the fresh fruit seemed to be largely ignored for the sweets. I enjoyed the Pecan Pie so much that I had it again after lunch.

With dessert, we had a glass of the 2010 Selbach-Oster Bernkasteler Badstube Riesling Auslese, a German dessert wine that was mildly sweet, with good acidity and pleasant citrus flavors. Another nice pairing with the sweet desserts.

Yesterday, at lunch, I decided to start with a Side of Tamale Tots ($2.75) because they are...Tots. Who can resist Tots? They are made from the masa used to make tamales, covered in panko and accompanied by a red mole & chili sour cream. The tots possessed a firmer & creamier texture than the usual tots, almost like mashed potatoes, and a nice crunchiness from the panko. They had an interesting flavor, with notes of corn, and the red mole added some spicy sweetness to the tots. Though I would have enjoyed an even spicier mole, this was an excellent side and I like their take on tots.

There are three Burgers on their lunch menu but none of them are made from hamburger. Rather, you will find turkey, tuna and buffalo. I opted for the Rocky Mountain Buffalo Burger ($9.75) which comes topped by blue cheese and has a side of pickles, tomato, lettuce and truffle sauce. It also comes on a sesame seed ciabatta roll. Buffalo is a leaner meat, and usually tastes so similar to beef that people rarely realize the difference. This was a very good burger, moist enough, and the blue cheese added an excellent tang to the taste. The roll had some of the firmness of ciabatta and it held up well with the burger, not getting soggy in the least.

With the burger, I ordered another Side, the Roasted Idaho Potato Wedges ($2.75) with a truffle sauce & tamarind BBQ sauce. These were ok but might have been a bit overcooked, though I liked the tamarind BBQ sauce. Stick with the Tots.

Service at the media dinner was excellent as expected. At lunch, my server Gustavo also did an excellent job, and seemed well trained. He was personable and accommodating, and I had no service issues. They seemed to have a large service staff, ready to accommodate a full restaurant.

Overall, I find much to like about Seasons 52, from its focus on wine and healthy food, to its tasty dishes and diverse wine selections. Pricing of the food seems reasonable, though wine pricing on their less expensive bottles is too high, partially balanced by their more reasonable markups on their higher end wines. This is one of the better chains and is a welcome addition to the Burlington area. If you are seeking a healthier dining alternative, this is a good option, and their food is delicious enough that it will appeal to even those much less concerned about eating healthy.

Have you dined at any of the other Season 52 restaurants? What are your thoughts?

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Red Arrow Diner: Quick Review

Yesterday, after a shopping visit to the Merrimack Premium Outlets in New Hampshire, I needed to find a place for a good lunch. Fortunately, earlier in the week, I received a recommendation from Marc of Boston's Hidden Restaurants to check out the Red Arrow Diner in Manchester, just north of the outlets. It turned out to be a fine recommendation and I must second his recommendation to anyone who finds themselves near Manchester.

The diner originally opened its doors in October 1922, over 90 years ago, and has undergone some changes in ownership over this time. Around 1987, the diner was purchased by Carol Sheehan, who is still the current owner, and there is also a second location in Milford, which opened in October 2008. The diner is open 24/7 and serves breakfast, lunch and dinner all the time. So whenever you get a craving for Belgian waffles or a piece of meatloaf, you can find it here. We could use more 24/7 diners in Boston and the suburbs.

The menu is extensive, with plenty of the usual diner fare as well as some of their own unique specialties like homemade pork pie. Nearly everything on the breakfast and lunch menus, and most items on the dinner menu, are under $10. On the dinner menu, the items basically top out at $12.99. This is a very affordable menu, with plenty of diversity. There are also a number of specials each day, giving you even more choices.

Most of the seating are stools at the counter, with a handful of booths in one corner. There is certainly a diner-ambiance going on. From your seat, you might be able to see their desserts in a refrigerated cooler, such as cream pies and whoopie pies. Service is friendly and good.

I decided on the Monte-Christo Sandwich ($8.99), ham, turkey and Swiss on French toast, which comes with your choice of a side and I opted for the homemade potato chips. The sandwich pleased me, with plenty of pieces of fresh turkey in it, and a nice, eggy bread. One of the better Monte Cristo sandwiches I have enjoyed. And the chips were delicious, though could have used a bit more salt, which is still better than being over salted. All I needed to do was a quick shake of salt over them. They were crisp, slightly warm and had a clean flavor to them.

The other dishes I saw looked good and my dining companions enjoyed their food as well, including the Biscuits Benedict special. And afterwards, I had to try a Dinah Finger ($1.59), essentially their own version of the Twinkie, but with far more flavor, and a creamier filling, than the usual processed treat.

I'll return here the next time I am in the area, and urge my readers to check it out as well.

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Strega Prime: A Brief Lunch Review

Opened for less than two weeks, Strega Prime, located in Woburn at the site of the former Beacon Grille, is Nick Varano's third restaurant. Strega Prime is intended to be an upscale Italian steakhouse and it seems to fit that objective. I recently ate lunch there and will provide my thoughts though please keep in mind that the restaurant is newly opened and needs time to iron out the initial kinks that all new restaurants face.

Though it maintains a similar basic layout to the Beacon Grille, there have been some changes to the decor, from the "cow hide" bar stools to the multiple TV screens in the main dining room showing black & white movies.

Their wine list is extensive, with over 1300 selections, but it is pricey. For example, the Caymus Conundrum, at an average retail of $20, is on their list for $65. A 3 1/2 times markup on the retail is huge, especially considering the true markup is even higher.  "Upscale" shouldn't mean that wine prices are at such a high markup, catering to businessmen on expense accounts.

The Lunch menu is broken into Raw Bar, oysters or shrimp, ($14), 3 Salads ($7-$12), 2 Soups ($6-$7); 4 Appetizers ($9-$14), 3 Sandwiches ($12-$14), 3 Lunch Salads ($14-$18), 4 Lunch Specials ($14-$26) and 6 Desserts ($8-$9). For example, you could start with a Hand Chopped Beef Tartar ($9) and then get a 12 oz. Sirloin Burger ($14) with Parmesan Frites. Or a Shrimp Caesar Salad ($18) or even a Grilled Chicken Club ($12)

Lunch begins with a warm Popover, which though some see them as old-fashioned, I still enjoy. This was a nice popover, with what seemed like a dusting of parmesan atop it, and I smeared butter all along the eggy inside. A good start to lunch.

I then began my meal with the New England Corn & Clam Chowder ($6) which has crispy pancetta and parsley butter. Though it had a pleasant taste, and plenty of corn, lots of onions and tiny potatoes, it seemed to lack many clams. What clams seemed to be present were minced to tiny, almost unidentifiable pieces. It seemed like far more of a corn chowder, with some clam flavor, and not quite what I was expecting.

The Grilled Salmon ($19) comes with Yukon gnocchi, fresh peas, cherry tomatoes, and is in a white wine sauce. The large piece of fish was cooked well, and was tender and flavorful, complemented by the light white sauce. The gnocchi were well made, pillowy and tender. A good lunch choice.

The Chicken Milanese ($16), with capers, tomatoes, and baby arugula, has a light Marsala sauce which adds flavor to the chicken without swimming in it. It was a substantial piece, with moist, tender chicken covered by a crisp & clean coating. I was impressed with this dish and would order it again. Highly recommended for lunch.

For dessert, the Italian Smores ($9), with gianduja budino, marshmallow, & pizzelle, makes a cool presentation. It is also tasty, with rich, smooth chocolate, covered by sweet marshmallow, with a caramelized crust. You can either take your spoon to the chocolate and marshmallow, or smear it on a pizzelle. It is large enough to share, and I am sure both of you will enjoy it.

There were a couple services issues initially, basically a server who didn't pay attention to what told to him. In addition, another server was apparently soaked in a strong cologne and every time he passed by the table, you couldn't help but have your nose assailed by his cologne, detracting from lunch. These are issues though which hopefully will be fixed in the near future as the new restaurant works out its initial kinks.

I'll return here and report back on the progress of Strega Prime.  

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Changes At Posto: An Updated Review

Change has come to Posto and the intended objective is to make the restaurant even better than before. I have long been a fan of Posto so I was intrigued to see what the changes would bring. Last week, I was invited to a media dinner to check out some of those changes, and speak to them about what else might be coming for Posto. I am pleased to say that the quality of the food remains as high as ever.

Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, recently named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Casssinelli and Riveros previously worked together in 2002 at Excelsior, where Cassinelli was Sous Chef and Riveros was the General Manager. Riveros was our host during the media dinner, answering our questions about the new changes. Additionally, at Posto, Chef Wyatt Maguire was named as Executive Chef and Vanessa Leesam named as Sous Chef (and they are pictured above). 

The menu has been revised in both substance and layout. It now is a single page menu, broken down into Antipasti (11 choices from $2.50-$14), Ensalate (4 choices from $10-$13), Paste (6 choices from $17-$19), Carne E Pesce (5 choices from $18-$26), and Pizze (12 choices from $11-$19). They have kept some of the long time favorites, like the Arancini and Nonna's Meatballs. The menu also changes around every 3-4 days, though only about 2-3 items change each time. Some of the changes are seasonal, such as taking the Bolognese and Carbonara off the summer menu though they will return when the hot weather is over. The menu continues to present plenty of diversity, an assortment of dishes that should appeal to all preferences.

They no longer offer Brunch though you could visit their other restaurant, The Painted Burro, for Brunch. (And if you go, get the meatloaf!) As for future changes to the Posto menu, they are considering the possibility of adding Charcuterie or even a Cheese program.

The beverage program has also seen some changes. The cocktail list now includes a selection of Aperitivo, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. Cocktails are generally priced $9-$12 and they carry about 15 beers and a pear cider, priced from $6-$9.

The wine list, which is about 90% Italian, offers 32 wines by the glass, priced $8-$22, with most $12 or under. They have some good diversity, including some more artisan wines, and they are seeking to expand their choices. Wines by the bottle are generally priced about $36-$100, however the markup on many of those wines is 3 times the usual retail, which means the markup from their cost is even higher. I would like to see a lesser markup, which I think would lead to increased wine sales. They are also seeking ways to keep their wines available by the glass at a better temperature.

We started the evening with an Aperol Spritz ($10/glass, $34/pitcher), made from Aperol, Prosecco, and Soda water. A pleasant and refreshing summer cocktail with a balance of sweet and bitter.

A couple Antipasti were initially brought to our table including Olivas ($5), warm olives with orange, rosemary, and chile de arbol.

We also received Pane ($2.50), hot loaves of rosemary sea salt bread, which use the same dough as they use for their pizza. This is a Posto classic that has been kept and as a bread lover, this gets my hearty recommendation. There is a spicy chili oil into which you can dip the bread, or just enjoy it on its own. The bread is also perfect for dipping into some of the other dishes you'll have.

For our first course, there were two dishes which were split between everyone. There was Barbabietola ($13), a salad of baby beet, sicilian pistachio, orange vinaigrette, and feta. I am not a fan of beets but the feta was creamy and tasty, and those who liked beets very much enjoyed this salad.

I enjoyed the Fritto ($11), a fried green tomato with fennel salad and buttermilk dressing. A pleasant start to the meal, with a fresh, juicy tomato and a light, crisp coating.

To accompany this course, we drank some 2012 Poderi Cellario Favorita. Made from the Favorita grape, a white grape grown primarily in the Piedmont, this wine was crisp and clean, with delicious pear and citrus flavors, as well as hints of floral and herbal elements. A delicious and more unique wine, it was food friendly too, and a welcome addition to their wine list.

Our second course was the Mozzarella ($14), Bufala mozzarella with prosciutto, yellow peaches, and a rosemary honey. Both the Bufala and honey are from Vermont, and they infused the honey in house with rosemary. A superb melange of flavors, this is an excellent summer dish with creamy cheese, juicy grilled peaches, salty ham and hints of sweetness from the honey. Give me some hot bread, this dish and a nice wine, and I would be very happy.

Our next course, again split among the diners, was a Pasta course. Pasta has always been a strong point at Posto and it remains so. The Gnocchi ($18) is made with braised lamb, pecorino toscano, white wine, and vidalia onion. The tender, pillowy gnocchi were accompanied by tasty, earthy flavors from the lamb. The white wine sauce was light and flavorful, accenting the gnocchi and lamb.

The Agnolotti, containing beef shin, were accompanied by thumbelina carrot and fried shallots. Again, the pasta was cooked perfectly, and the meaty filling added plenty of flavor to the dish. It was a lighter dish, perfect for summer, and the fried shallots were a nice addition.

The next wine of the evening was the easy drinking, 2009 Guido Porro "Vigna Santa Catarina" Barbera d'Alba. Light and fruity, with a touch of spice and earthiness, it is a fine food wine as well as something you could enjoy on its own. This wine is going to appeal to most wine lovers, seeking a simple wine to savor and enjoy.

Fish head time! The Trota ($22) is a piece of Rainbow Trout, sustainably farmed in Idaho, with kale, marcona almonds, onions and marrow. When you order the dish from the menu, you get the whole trout, so they added the fish heads to our dishes as a nod to that. The trout was tender and tasty, and the crunch of the salty almond enhanced the fish.

During our dinner, there was a discussion of Risotto, and I mentioned how it had always seemed rare on the Posto menu. The only Risotto they have right now is a Heirloom Tomato Risotto, which is part of the Swordfish dish. It is made with yellow tomatoes, using tomato water and not cream, as well as parmesan rind. An excellent Risotto, it was creamy with rice at just right texture, and the taste of tomato was prominent and fresh. I could have easily devoured a big bowl of this Risotto, and hope that Posto decides to add more Risotto to their menu.  

Our final savory course was a selection of four pizzas, including Caponata ($17), Marinara ($11), Mais ($17) and Salsiccia ($17). I tried 3 of the different pizzas, all but the Caponata, which is made with eggplant, goat cheese, tomato conserva, grapes, and pine nuts. This is Neapolitan pizza, with a soft, chewy crust, though people unfamiliar with this style may think the dough is undercooked, though it is not. I like this style of pizza, and the crust has always been one of my favorite parts of this type of pizza.

The Marinara, with sliced garlic, oregano, and parmesan, is a basic pizza, sure to appeal to the picky pizza lovers. The Mais comes with sweet corn, fontina, applewood bacon, grape tomato, and basil puree, offering a nice balance of sweet and salty flavors. The Salsiccia is made with fennel sausage, whipped ricotta, and a pistachio nut pesto. There was plenty of tender sausage, complemented by the creamy ricotta and nutty pesto. Pizza is always a fine option at Posto.

Dessert was up next. Though much of their dessert is made in house, they do purchase their Gelato from Christina's in Cambridge and their Cannoli from Modern Pastry. We had their Panna Cotta, a lemon basil flavor with strawberry and shortbread. Though Panna Cotta usually doesn't impress me much, this was different, the creaminess making for a more compelling dish.

My favorite dessert at Posto has long been their Tiramisu, which I think is one of the best in the area. Besides a wonderful blend of balanced flavors, it has a great texture, which doesn't fall apart or start oozing. In the past, I have taken it home and it still remains as a solid piece, rather than sliding into a gooey lump. If you have any room after dinner, you must order the Tiramisu.

With our dessert, we sipped some 2012 Vietti Cascinetta Moscato d'Asti, a crisp, lightly sweet, and fruity wine with a bit of frizzante. Nice flavors of peach and citrus, it is well balanced with a pleasant finish. This is not one of those overly sweet Moscatos that some people enjoy. This is a more serious wine, which should please many wine lovers.

As a final treat, we savored glasses of the Damilano Barolo Chinato, said to be similar to an offspring of Vermouth and Amaro. Posto has 4 Chinato on their wine list, and this is supposed to be the sweetest of the four. Chinato starts with a base of Barolo and then adds an herb infused alcohol, which contains quinine bark and some 21 other spices and herbs (such as rhubarb, gentian, orange peels, cloves, and cardamom seeds). As the quinine bark is known as "china" in Italian, that is the derivation of the name chinato. Legend states that Barolo Chinato was invented in the 1800s by a pharmacist seeking to create a medicinal potion. It is an interesting wine, with a savory blend of spices and some bitterness, though not to the level of a Fernet Branca. The sweetness, which is still relatively low, balances out the bitterness. There is plenty of complexity in the Chinato, and you get some of the usual Barolo flavors too.

Our main server for the evening was Jaime (pictured above), who was personable and attentive. She knew the food menu and wine list well and made sure we all had an enjoyable evening. Our main host, Alec Riveros, also did his best to ensure we had a fine evening. He was upfront in his answers to our questions, and also seemed interested in any suggestions we had to offer as well.

Posto remains as one of my favorite restaurants, and the changes have not diminished the quality in the least. The changes have largely been positive and I think the restaurant will continue to improve, rather than remain stagnant. My only concern is with the high markup on their wines, which is a problem with many restaurants, and far from unique to Posto. If you haven't been to Posto, or haven't been there in some time, then you should make the effort to dine there and experience some delicious Italian food, from small plates to pizza, from pasta to seafood.

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